It wouldn’t be Christmas without spritz cookies. I have been eating these cookies since I was a kid. My best friend and next door neighbor always had them at her house, courtesy of her mom who didn’t bake but frequented a local bakery during the holidays. So come winter break they always had a pastel pink bakery box sitting o their counter. And I could always count on there being spritz cookies inside!
I never knew that these were spritz cookies until many years later, we just called them butter cookies. And spritz cookies are a butter cookie, but they become spritz cookies when you use a cookie press or piping bag with decorative tip so these cookies bake in particularly festive shapes. Confession, I have never once used a cookie press! I don’t even own one, but it’s on my list to get. Whenever I make spritz cookies I just use a pipit bag with a decorating tip, and either way works just fine!
Typically spritz cookies have eggs in them. And I have a traditional spritz cookie recipe inside my book, Cookies for Everyone. But I know that many of my eggless recipes have been really popular lately so I thought you’d want to have an Eggless Spritz Cookie recipe for the upcoming holiday season. Get the recipe below for my easy Eggless Spritz Cookies.
Tips for Making the Best Eggless Spritz Cookies
• Make sure your butter is soft. This is key for spritz cookies as we are going to cream the butter for 5 minutes until it’s light and fluffy, and so you need to start with soft butter. If your butter isn’t soft at the beginning stage, this step will take much longer and be more difficult as you’ll have to keep scraping the cold butter off the paddle and the bowl. I like to leave butter out on the counter overnight to let it soften at room temperature. But, you can also microwave it for 10 seconds per 1/2 cup.
• Use whole milk for this recipe! Whenever baking with milk, it’s important to use whole milk as it provides fat and flavor.
• I used Ateco decorating tip #827 for these cookies, but Ateco tip #846 is also very similar and would work. So would a cookie press!
• I like to dust these with a little bit of cane sugar after they come out of the oven for a little extra sweetness and texture. This needs to be done immediately when they come out of the oven, as the sugar will stick to the hot cookies. And, this is completely optional and you can skip this step too.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Eggless Spritz CookiesDifficulty: Easy
Traditional Spritz Cookies contain eggs, so try this recipe for Eggless Spritz Cookies if you are egg free or if you just ran out of eggs.
1 cup (226 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1/4 teaspoon organic almond extract
1/4 cup organic milk
318 grams (2 1/2 cups) organic all purpose flour
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, vanilla extract, and rose extract. Mix on low until combined, then continue to mix on low for 5 minutes or until the mixture is light in color and fluffy.
- Add the milk and flour and mix on low until combined. Transfer half the dough to a piping bag with Ateco tip #827. (If you put it all in at once, it can be too hard to squeeze out.)
- Pipe the dough in 1 ½-inch dollops onto the prepared cookie sheets, leaving 1 inch between them.
- Bake for 13 to 15 minutes, or until golden brown around the edges. Let cool completely on the cookie sheets.
- Store in a cool dry place for up to 7 days.
- High Altitude —- Bake at 350°F for 10 to 12 minutes, or until golden brown around the edges.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!